Research on the Commercialization of Low-Sugar Yogurt with Carrot Jam in Response to Consumer Demand

Abstract

A new low-sugar yogurt with carrot jam was developed by reflecting consumers’ demands of yogurt and the characteristics required for the development of new yogurt. To examine the storage stability of yogurt containing carrot jam, the yogurt was stored in a refrigerator at 4°C for 21 days, and changes in pH and titratable acidity were examined at 3-day intervals. Nine nutrient contents of yogurt were analyzed to compare the sugar content of the control and carrot jam-added yogurt. Considering the health functionality of new yogurt, when questioned about the appropriate amount of sugar content in yogurt, numerous respondents indicated that they wanted the sugar content to be reduced by about 1 to 5% (73.3%) compared with existing products and that the taste should remain similar to existing products (32.2%). The pH and titratable acidity of yogurt with 4% carrot jam were measured during storage, and it was found that the yogurt had excellent storage properties up to the twenty-first day of production. According to the result for the nutrient contents of yogurt with 4% carrot jam, it was found that the total carbohydrate content, including the dietary fiber content of carrots, was 9.3% while the sugar content was 4.7% which was lower than the sugar content of the control group of 7.0%. Considering the above results, it is expected that the consumption of Jeonnam regional specialties will be promoted through commercialization research on yogurt with carrot jam, which can meet consumers’ health needs and perceptions toward the new yogurt.